Greek Chickpea Salad
Greek Chickpea Salad

I normally make a big batch of whatever I am going to eat for the week to simplify things. This might mean however, that the size of the recipe might be a lot larger than you want which means you may want to cut this recipe in half or even to a quarter. The approximate measurements are as follows:

  • 3 cans of chick peas (19 oz)
  • 4 celery stalks diced
  • 1 can of black olives (15 oz)
  • 2 chopped cucumbers
  • 2 cups fresh chopped parsley
  • 2 cups fresh chopped cilantro
  • 1 small vine tomato per dish
  • 3 red peppers
  • 1 red onion – chopped
  • Top with goat cheese

    In the morning, after I put my salad in my bowl for lunch, I top the salad with my desired amount of goat cheese and I chop one small vine tomato. If you put the tomatoes in ahead they may make the salad mushy. 

    I didn’t do anything fancy for my Greek dressing. I just drizzled on some cold pressed olive oil with lemon or Bragg’s Apple Cider Vinegar and sprinkled a pinch of Himalayan sea salt